Amanda S Easy Egg Salad Recipe

Ingredients for Amanda S Easy Egg Salad

• 6 large eggs
• 1/2 cup finely chopped celery
• Green Onions
• Fresh Dill
• 1/2 cup Hellmann's canola oil mayonnaise
• 1 tablespoon Dijon mustard (or regular mustard)
• Fresh Ground Black Pepper
• 1/2 teaspoon salt

How to Make Amanda S Easy Egg Salad

1. Place 6 large eggs in a large pot and cover with cold water.
2. Bring the water to a rolling boil over high heat.
3. Once boiling, remove from heat, cover, and let the eggs sit in the hot water for exactly 10 minutes.
4. While the eggs cook, finely chop 1/2 cup celery, 1/4 cup red onion, and 1/4 cup fresh dill. Combine in a large bowl.
5. Add 1/2 cup Hellmann's canola oil mayonnaise, 1 tablespoon Dijon mustard (or regular mustard), 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the bowl. Whisk to combine.
6. Once the 10 minutes are up, immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. Once cool enough to handle, peel the eggs carefully.
7. Roughly chop the peeled eggs and add them to the mayonnaise mixture.
8. Gently mash the eggs to your desired consistency (chunky or smooth).
9. Refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled on your favorite bread or crackers.